Gale’s Prize Old Ale clone

5 gallons/19 L, all-grain; OG = 1.090  FG = ~1.020; IBU = 53  SRM = 21  ABV = +9.0%

Ingredients:

• 14.5 lbs. (6.6 kg) 2-row pale ale malt (Maris Otter)
• 0.33 lbs. (0.15 kg) English black patent malt
• 2.0 lbs. (0.91 kg) Lyle’s Golden Syrup
• 15 AAU Challenger hops (60 mins) (2.0 oz./57 g of 7.5% alpha acids)
  
• 2.6 AAU Fuggles hops (10 min) (0.50 oz./14 g of 5.25% alpha acids)
• 2.5 AAU Kent Goldings (10 min) (0.50 oz./14 g of 5% alpha acids)
• Wyeast 1099 (Whitbread Ale) or White Labs WLP007 (Dry English Ale) yeast
• 1 cup corn sugar (for priming)

Step by Step:

Mash at 154 °F (68 °C) for 60 minutes in 4.5 gallons (17 L) of mash liquor. Boil wort for 60 minutes. Add sugar syrup with 15 minutes left in boil. Ferment at 62 °F (17 °C), about 7 days. Rack to secondary and condition for 14 days at 62 °F (17 °C). This beer should be bottle conditioned at about 2–2.5 volumes of CO2. As it ages it will take on a brandy-like character and dry out considerably.

--

Gale’s Prize Old Ale clone

5 gallons/19 L, extract with grains; OG = 1.090  FG = ~1.020; IBU = 53  SRM = 21  ABV = +9.0%

Ingredients:

• 1.67 lbs. (0.76 kg) 2-row pale ale malt (Maris Otter)
• 0.33 lbs. (0.15 kg) English black patent malt
• 2.5 lbs. (1.1 kg) Muntons Light dried malt extract
• 6.6 lbs. (3.0 kg) Muntons Light liquid malt extract (late addition)
• 2.0 lbs. (0.91 kg) Lyle’s Golden Syrup
• 5.6 AAU Challenger hops (60 mins); (0.75 oz./21 g of 7.5% alpha acids)
• 2.6 AAU Fuggles hops (10 min); (0.50 oz./14 g of 5.25% alpha acids)
• 2.5 AAU Kent Goldings (10 min); (0.50 oz./14 g of 5% alpha acids)
• Wyeast 1099 (Whitbread Ale) or White Labs WLP007 (Dry English Ale) yeast
• 1 cup corn sugar (for priming)

Step by Step:

Steep grains at 154 °F (68 °C) for 60 minutes in 3.0 quarts (2.8 L) of water. Add dried malt extract and water to make 3 gallons (11 L) of wort. Boil wort for 60 minutes. Add sugar syrup and liquid malt extract with 15 minutes left in boil. Ferment at 62 °F (17 °C), about 7 days. Rack to secondary and condition for 14 days at 62 °F (17 °C). This beer should be bottled conditioned at about 2–2.5 volumes of CO2.  As it ages it will take on a brandy-like character.